How to sharpen a knife in three ways

Catalogue method 1: Use grindstone or diamond grit 1 and choose a proper angle to sharpen the knife. 2. Lubricate your grindstone or diamond grit with a small amount of mineral oil. 3. If possible, use the inclined guide to control your blade angle. 4. First use the rough trachoma surface of the grindstone. 5. For symmetrical blades, put the knife horizontally on the grindstone and pull it in the opposite direction, just like cutting a small piece from the grindstone. 6. Continue to drive the front at this angle until the steel on the blade is ground to about half. 7. Turn the knife over and grind the other side of the blade until a new blade is formed. 8. Turn over the grindstone and start to sharpen the blade. Thinner trachoma will be used this time. 9. Turn the knife upside down and start grinding the thinner side of the stone with a sand hole. 10, start grinding alternately with the fine grinding surface. 1 1. If you like, you can further polish the blade, or even use a sharpening belt to polish the blade to an ideal sharpness. Method 2: Use a sharpening stick (grinding steel) 1. Use a sharpening stick to prevent the blade from becoming dull between sharpening. 2. Hold the sharpening stick with your non-dominant hand. 3. Hold the knife firmly with the dominant hand. 4. Keep the knife and sharpening stick at an angle of about 20. 5. Keep an angle of 20, and move the knife over the upper half of the sharpening stick. 6. Keep an angle of 20 and move the knife through the lower half of the sharpening bar. 7. Before using a knife, grind it with a sharpening stick for 6-8 rounds. There are all kinds of sharpeners on the market, but most of them are not easy to use. However, there are many ways to really sharpen your knife. This article points out the most common mistakes for you and provides some links to resources.

Method 1: Use grindstone or diamond grit.

1, choose the right angle to sharpen the knife. If you already know at what angle your knife is sharpened, you'd better sharpen it at the same angle. It takes much longer to sharpen the knife at different angles, and it may take several attempts to smooth the rough angle. If you don't know the current angle, you can ask the tool manufacturer or a good tool shop to help you decide which angle is the most suitable.

If you want to judge intuitively, choose the angle of 10-30 on each side. When the angle is shallow, the ground blade is sharp, but it doesn't last long; However, blades with sharp angles are more durable, so 17-20 is the best choice to balance the two.

2. Lubricate your grindstone or diamond grit with a small amount of mineral oil. Looking for honing oil, a light mineral oil. Lubricating the grindstone with honing oil can make the blade more labor-saving when grinding the grindstone, and can also prevent steel chips (by-products produced during grinding) from blocking the small holes in the grindstone. For lubrication, please refer to the manufacturer's instructions for the grindstone you use. The most common oilstone is diamond sand, which can be used both wet and dry, but it will be destroyed if oil is used. However, some grindstones are specially designed for lubricating oil and are generally labeled as "grindstone".

3. If possible, use the inclined guide to control your blade angle. Sharpening angle guide plate is a small tool, which can be placed under the knife to keep the angle unchanged when rubbing the blade along the surface of the grindstone. Otherwise, you have to control the angle by hand, which is not only difficult, but also has a good perception of the angle. The hardest thing to sharpen a knife is to find the right angle. To make this step easier, you can try to mark the tip of the knife with a pen. Then carefully observe whether the mark is erased during sharpening.

4. First use the rough trachoma surface of the grindstone. Look at the trachoma on your grindstone, or look at the package of the grindstone, and you will know which side is rough. Generally speaking, the trachoma on both sides of oilstone and diamond sand is different. The thicker side of trachoma is used for cutting edge, and the thinner side of trachoma is used for sharpening or fine grinding. The front should be opened first, so we should start from the thicker side of the trachoma.

5. For symmetrical blades, put the knife horizontally on the grindstone and pull it in the opposite direction, just like cutting a small piece from the grindstone. This will form burrs and prolong the service life of the tool.

6. Continue to drive the front at this angle until the steel on the blade is ground to about half. It doesn't need to be very accurate, just a proper estimate. If it is a single-edged knife ("Nordic knife", "chisel grinding", etc.). ), please skip the step of turning the knife in this article.

7. Turn the knife over and grind the other side of the blade until a new blade is formed. A simple way to judge whether enough metal has been worn off is to grind until burrs are formed, that is, one side of the blade touches the other side obliquely, and the steel blade naturally appears. The burr is usually very small and difficult to see, but if you touch it along the blade (from blunt to sharp), you can feel it scratching your thumb. The finer the trachoma, the smaller the burr will be, but there are some.

8. Turn over the grindstone and start to sharpen the blade. Thinner trachoma will be used this time. Here, your goal is to smooth or remove the burrs formed when opening the front. In this way, the blade can be changed from an open front to a thinner blade.

9. Turn the knife upside down and start grinding the thinner side of the stone with a sand hole. Also, make sure that both sides of the blade are polished with this side of the grindstone.

10, start grinding alternately with the fine grinding surface. First grind one side of the knife, then immediately turn the knife over and grind the other side. Repeated several times, the best effect.

1 1. If you like, you can further polish the blade, or even use a sharpening belt to polish the blade to an ideal sharpness. This kind of blade is more suitable for "straight cutting" (directly cutting into the material, the tangent is downward, and the blade will not cut across the object horizontally), but it usually affects the slicing ability: there is no "micro-sawtooth" left by the grindstone, and the blade will not easily get stuck on items such as tomato skin.

Method 2: Use a sharpening stick (grinding steel).

1, between sharpening knives, use a sharpening stick to prevent the blade from becoming dull. The sharpening stick is also often called "grinding steel". Generally, it is not used to save a blunt knife that has been terminally ill, but to keep the knife sharp in daily use. The use of sharpening sticks usually delays the sharpening time of grindstones or emery. This is a good thing: using grindstone or diamond grit will erase the metal on the blade and shorten the service life of the tool. The less grindstones you use, the more durable your knife will be.

What is the function of the sharpening stick? It can readjust the metal on the blade, smooth tiny scratches and gaps, and smooth out spots. Compared with a grindstone, it won't grind off a lot of metal from the blade.

2. Hold the sharpening stick with your non-dominant hand. Hold the stick at an angle that makes you feel comfortable and points to the outside of your body. The tip of the stick should be higher than the handle.

3. Hold the knife firmly with the dominant hand. All four fingers should hold the handle, and the thumb can be placed on the back of the knife, away from the blade.

4. Keep the knife and sharpening stick at an angle of about 20. You don't have to use an exact angle, just roughly match it. No matter what angle you decide to use, or what angle you use unintentionally, make sure to keep the same angle throughout the sharpening process. Changing the angle halfway will make the metal of the blade more uneven than using the same angle continuously.

5. Keep an angle of 20, and move the knife over the upper half of the sharpening stick. When moving, try to start from the root of the knife and stick to the sharpening stick until the tip of the knife sticks to the last sharpening stick. To master this step, you need to move your arms, hands and wrists. To be correct, it is especially important to move your wrist. If you don't move your wrist, you can't polish the whole blade from beginning to end on the sharpening stick.

6. Keep an angle of 20 and move the knife through the lower half of the sharpening bar. The arms, hands and wrists do the same, and the tool is gently ground in the lower half of the sharpening bar. The force used only needs to be the same as the weight of the tool itself. After grinding the upper and lower parts, you have completed a round.

7. Before using a knife, grind it with a sharpening stick for 6-8 rounds.